Easy Curry Lentil Soup Recipe

This easy curry lentil soup recipe comes courtesy of Noelle Martin at motherhoodandmeals.com

The lentils, veggies, and spices in this soup offer a power house of filling fibre and disease-fighting antioxidants! This curry lentil soup recipe is one of my favourites to make and is perfect for an easy lunch meal.

Curry Lentil Soup Recipe:


3 cups vegetable broth

3 cups water

2 cups dry red lentils

2 cups coconut milk

6 large tomatoes, diced

2 red bell peppers

2 green or yellow zucchini

1 cup sliced mushrooms

1 red onion

3 Tbsp. avocado oil

3 Tbsp. maple syrup

1 Tbsp. balsamic vinegar

1/2 Tbsp. sweet curry powder

1/2 Tbsp. turmeric powder

1 tsp. freshly ground black pepper

1 tsp garlic purée



  1. Wash all produce and set aside.
  2. Pour the broth, water, and lentils into a pot and bring to a boil on the stove top, then reduce to medium heat and cook for 10-15 additional minutes until the lentils have softened.
  3. Add in all other ingredients except for the coconut milk and let simmer on medium low heat for 45-60 minutes.
  4. Remove from heat, add the coconut milk, and blend in your food processor or high speed blender until smooth.
  5. Serve on its own or with your favourite cracker or crusty bread.

Have you tried our curry lentil soup recipe? Let us know how it turned out! 


Leave a comment

All comments are moderated before being published